How can I make demi-glace?

Answer 1

Demi-Glace
From Saveur Cooks Authentic American (Canada, UK), by the editors of Saveur Magazine
Ingredients:

1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock

Instructions:

Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain.

(Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)

Answer 2

You can make from scratch as noted. Or, you can buy it on-line from Williams-Sonoma. This is tasty. It's nice to have it in the fridge to make a rich sauce whenever I serve meat. This will also keep in the fridge for 6 months after opening. Go to
http://ww2.williams-sonoma.com and search demi-glace.